Escarole and tomato salad with shaved piave cheese
Indulge in the crisp freshness of escarole and tomato salad topped with delicate shaved Piave cheese. A symphony of flavors awaits!
Ingredients:
- 910g large heirloom tomatoes—cored, halved lengthwise and thickly sliced into half-moons
- Salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 910g escarole, inner leaves only, torn into bite-size pieces
- 3 cups Piave or Asiago cheese shavings
Instructions:
- Place the tomatoes on a platter and sprinkle salt and pepper over them. Pour 1/4 cup of oil on top; mix. Allow it to sit for 10 minutes.
- While waiting, mix the rest of the oil and lemon juice in a big bowl. Put the escarole in, season with salt and pepper, and mix. Pile the escarole on the platter, add the tomatoes and their juices on top. Sprinkle the cheese shavings over it and serve.
Summary:
- Calories: 3045 kcal
- Fat: 223 g
- Protein: 177 g
- Carbs: 93 g
- Potassium: 4603 mg
- Magnesium: 401 mg